Waffle with mango chutney and hibiscus granita

Bring the hibiscus flowers to the boil with water and sugar, strain, and add a few drops of lemon juice. Pour onto a tray and place in the freezer until frozen, then crush into a slush using a fork. Mix equal parts whipped cream, sour cream and maple syrup, whisk well and set aside. Cut the waffle into cubes and warm them slightly; dip the bottom of each cube in maple syrup. Assemble the dish by placing the waffle cubes, small dollops of maple cream, mango chutney, fresh mango cut into cubes and the hibiscus granita.