Syrup: In a small pot, bring the water and sugar to a boil over medium-high heat. Cook, stirring constantly, until the sugar is completely dissolved. Remove from the heat and cool slightly.
Raspado: Add the strawberries, mango, orange zest, chiles, and simple syrup to a blender and blend until smooth. Cool completely. Pour the mixture into a 9 by 13-inch pan. Freeze until firm, at least 8 hours or overnight.
Scrape with a fork and spoon into small glasses or cups and serve immediately.
Recipe courtesy of Marcela Valladolid