Chocolate Cups:
Dice the chocolate into small pieces and microwave high for 30 secs, then take it out and stir it once then pop it into the microwave for another 30 secs. Do this till the chocolate completely melts without any lumps. Cool for a half a min and pour into silicon mould and coat the mould completely with chocolate.
Freeze for 3 mins and demould it and store in air tight container in freezer. Chocolate cups are ready.

Eggless Mango Ice Cream
Puree the mangoes in a mixy jar and keep aside.Take fresh cream and blend with hand blender till stiff peaks form.Now mix the puree with fresh cream then add milk powder and sugar and mix well. Transfer the contents into an air tight box and deep freeze it for 6 hours with consistent stir every 2 hours.

Tip: Keep the hand blender and fresh cream absoutely chill to get stiff peaks with the fresh cream(I used Amul).
Serving. Take the chocolate cups and put a scoop of ice cream and garnish with chocolate shavings and serve.