Bring to a boil. Remove pan from heat and allow soup to cool. Pour soup into a pitcher and cover with plastic wrap. Brush unblemished fresh sage leaves with a very thin coat of egg white. Dip leaves in the remaining sugar.
Place leaves in single layer on a parchment- lined sheet pan.
Dry overnight or for several days. Decoratively arrange the mango balls and orange sections among four shallow soup plates. Scatter the passion fruit and seeds over the mango and orange. Divide the chilled soup among the four soup plates. Place a small spoonful of fruit sorbet in the middle of each soup plate.