Peel the mangoes with a vegetable peeler, cut the flesh into slices from the core, reserving the juice.
Cut the pulp into pieces and mash them together with the honey in a high baking bowl.
Put the fruit puree into a plastic box and place in the freezer for about 3 hours.
Peel the blood orange with a kitchen knife, remove the firm white flesh and cut the orange into slices. Cover a board with aluminum foil. Spread the orange slices evenly on it and sprinkle with sugar. Immediately place in the freezer form.
Remove the sorbet from the freezer half an hour before serving and let it thaw. Peel the kiwis and cut them into eighths. Place the oranges in a circle on a plate .Form an ice cream scoop with a large spoon and shape into the center of the oranges. Shape the kiwi pieces as sepals between the “petals”.