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Swiss Engineering

Mango sorbet like in a 3-star restaurant

Ryan Oppliger is the lucky winner of the prestigious Swiss cooking competition "La Cuisine des Jeunes", which gives young Swiss cooking talents the chance to show the entire Swiss gastronomic scene what they are capable of.

"To cook well, a high-powered blender is key because it guarantees the success of fine textures," Ryan explains. This is how the young talent becomes a fan of the Novis ProBlender. "The ProBlender is so efficient that I am sure to obtain each time the desired creamy texture" he announces.

"In my job, it's important to use reliable equipment that guarantees a perfect quality, just like the Novis products."

Ryan Oppliger, Junior Sous-Chef at the two-star restaurant Magdalena

Ryan's recipe: Mango sorbet with yoghurt spoom



  • 1 mango
  • 1dl water
  • 1 lime
  • 10g thyme
  • 5g ginger
  • 1k lemongrass
  • Approx 50g sugar (add more sugar depending on the sweetness of the mango).


  • 150g yoghurt
  • 35g cream
  • 35g icing sugar
  • 10g lemon juice




Boil the water with the lime juice, thyme, ginger, lemongrass and sugar. Leave to infuse for 15 minutes. In the meantime, peel the mango and cut into cubes, then place in the freezer. After 15 minutes, strain the water and place in ice cube moulds. Also place in the freezer. Once both are frozen, place the ingredients in the Novis ProBlender and blend using the frozen dessert programme.


Mix all the ingredients together and place in a whipper. Add 1 capsule and shake well. Place in freezer.