Spiced Mango Sorbet Cups

For sorbet: Wash, peel and cut Mangoes into a cubes. Keep the cubes in airtight container and freeze it overnight.

In a small saucepan, take sugar, cloves, cardamom, star anise, and water. Bring it to a boil.

Reduce the heat to low, and cook for 10-15 minutes. Remove the syrup from the heat, let cool completely.

Pour the syrup through a fine sieve into a bowl discarding the spices.

In a blender, add chilled mango cubes, lemon juice and spiced sugar syrup blend until smooth puree.

Keep the mix in airtight container and freeze until set.

For chocolate cups - Melt chocolate in a double boiler method or in oven on low temperature. If using oven need to check it every after 5-7 seconds.

Paint a thin layer of chocolate onto the inside of each cupcake mould.

Refrigerate it for 10-15 minutes. Paint a second thin layer of chocolate on top of the first layer. Refrigerate the moulds for another 10-15 minutes.

Repeat this process one more time if required. Carefully pop the chocolate cups out of the moulds.

Serve chilled mango Sorbet in a chocolate cups as a dessert.

Garnish it with the sprinklers, chocolate shavings or chocolate wafer rolls.