Raspberry Mango Basil Water: Recipe & How to Make It

Raspberry mango basil water is a chilled fruit-and-herb infusion that takes a total of 2 hours 10 minutes, including 10 minutes of preparation and 2 hours of refrigerated steeping, and yields about 4 cups (950 mL). For more combinations, try the ai infused water generator.

What is raspberry mango basil water?

Raspberry mango basil water is plain water infused with raspberries, mango and fresh basil. The fruit gives it a gently fruity flavor, while the basil adds a fresh herbal note.

It is one of many berry infused water recipes you can make without added sweetener. Because the ingredients are steeped rather than blended, the finished drink tastes lighter than juice.

What ingredients and ratio do you need?

For about 4 cups of raspberry mango basil water, use:

950 mL (4 cups) drinking water
About 60 g (1/2 cup) fresh raspberries
About 80 g (1/2 cup) peeled, diced mango
About 5 g (1/4 cup loosely packed, or 8–12 leaves) fresh basil

This ratio uses roughly 1 cup of fruit for 4 cups of water. A ripe mango adds a fuller fruity aroma, while firm raspberries are easy to strain. Choose basil with fresh-looking leaves, and use a covered pitcher or jar large enough to hold the water and fruit.

How do you make raspberry mango basil water?

Wash the raspberries, mango and basil under running water. Gently pat the basil dry.
Peel the mango, cut the flesh away from the pit and dice enough for 1/2 cup (about 80 g).
Add the raspberries and mango to the pitcher. Lightly bruise the basil leaves with clean hands, then add them without crushing them into small pieces.
Pour in 950 mL (4 cups) of drinking water, cover and refrigerate for 2–4 hours. The minimum 2-hour steep gives the fruit and basil time to flavor the water.
Strain the water if you prefer a clear drink, or leave the fruit and basil in the pitcher when serving. Pour into glasses and keep the remaining water refrigerated.

The recipe takes about 10 minutes of hands-on preparation. After 2 hours of steeping, taste it; if you prefer a stronger infusion, let it continue to steep in the refrigerator for up to 4 hours.

Why do raspberry, mango and basil pair well?

Raspberries bring a tart edge, as they do in raspberry infused water. Mango adds a softer, tropical fruit flavor that balances that tartness; see mango infused water for another way to use it. Basil gives the combination a fragrant finish, similar to basil water.

The main benefit of raspberry mango basil water is hydration. The liver and kidneys do most of the body's detoxification, while the lungs and gut also help eliminate waste; infused water supports hydration rather than cleansing the body.

Raspberries and mango contain nutrients and fiber, but the amount that transfers into steeped water is uncertain. Eating the fruit provides its fiber; simply drinking the strained infusion does not provide all the nutrition in the whole fruit. Unsqueezed, unblended infused water is usually under 10 kcal per glass, although the amount varies.

How should you store raspberry mango basil water?

Keep raspberry mango basil water covered and refrigerated. Drink it within 24 hours for the best flavor, and discard it after 2–3 days or sooner if it becomes cloudy, slimy or sour-smelling.

Do not leave the pitcher at room temperature for more than a few hours. If serving outdoors, return the remaining water to the refrigerator promptly. Straining the ingredients after steeping can make the flavor easier to control during storage.

How can you vary raspberry mango basil water?

Make it more raspberry-forward

Use a little more raspberry and less mango while keeping the total fruit close to 1 cup. Leave the berries whole for a lighter infusion, or gently press a few for a fruitier drink; pressing can also release more fruit sugars into the water.

Make it more mango-forward

Use more mango and fewer raspberries, again keeping the total fruit close to 1 cup. Dice the mango into small pieces so more of its surface is in contact with the water.

Adjust the basil

Use fewer leaves for a subtle herbal note, or keep the full 1/4 cup for a more noticeable basil aroma. Taste the infusion after 2 hours and strain when you like the balance.