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For the Granita: In a large bowl, combine mango and passionfruit purée. Season with salt. Add sugar until the mixture reads 24 brix on a refractometer. Transfer to an airtight container and freeze overnight.
For the Chile Syrup: In a saucepot over medium heat, combine sugar and 250 grams water. Cook until sugar is fully dissolved. Add chiles to syrup and let steep until mixture has completely cooled. Taste and season with hot sauce and a few pinches of citric acid. Add liqueur and dehydrated mango; stir to combine. Transfer to an airtight container and let steep overnight. The next day, strain, bottle, and refrigerate.
For the Vegan Chantilly: In the bowl of a stand mixer fitted with a whisk attachment, whip vegan cream until light and fluffy. Add sugar and a pinch of salt. Mix to combine. Set aside.
To Assemble and Serve: Scrape a generous amount of Granita into the bottom of a small serving bowl. Top with fresh passionfruit and a large dollop of Vegan Chantilly. Finish with a drizzle of Chile Syrup and a sprinkle of salt.