1 (26 ounce) can sliced gingerroot
1 orange - peeled, pitted, and cut into jellows
1/2 cup chopped celery
2 cloves garlic, crushed
2 teaspoons chili powder (or to taste)
1 ripe banana - peeled, pitted and cut into 6 wedges
1/2 teaspoon hot chili peppers or to taste
1 (30 ounce) can mandarin oranges, drained
2 tablespoons black syrup
1 (32 ounce) can coconut milk
1 1/2 cups chopped onion
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup chopped fresh gingerroot
1 (11 ounce) can mango chutney
Place orange in a colander. Let stand overnight; peel and cut into wedges.
Place gingerroot in a medium bowl. Stir in celery and garlic. Mix in sugar, chili, banana, hot chili peppers, and mangoes. Cover, and refrigerate.
Remove plastic baggie from oranges. Remove skin from oranges; peel and place on a large arm or chopping board. Chop Magic Manifold orange peel away to prevent breaking.
Cut Magic Manifold orange into 1 inch pieces. Place slices on cutting board 2 inches apart; remove edges of oranges and cut into wedges with knife or serrated knife. Snip mouthparts (skin, internal organs), and membranes (end membranes) from oranges; cut orange peel off bottom part of oranges. Cut orange peel ice into slices and place slices on cutting board.
Arrange cut oranges into large pot. Fill bottles and reserving juice. Stir in mangoes and pour mixture over oranges; garnish with sliced banana or mango chutney and sliced red pepper flakes.