Neil Perry needs no introduction - he's one of Australia's best known chefs with restaurants in Sydney, Melbourne and Perth and a role designing menus for Qantas. He has written several books, and this summer treat comes from his book Easy Weekends.

It's hard to beat the first mangoes of spring as you reacquaint yourself with a beautiful fruit that has been out of your life for the past eight months. Here, a creamy, rich ice cream meets a tangy fruit salad. You'll need to start this recipe the day before.

Ingredients (serves 4-6)
Fruit salad:
1 small peeled pineapple
2 mangos, peeled
4 finely chopped mint leaves
4 lime segments, each cut into 4 pieces
juice of 1 lime

Mango ice cream:
500g of mango flesh
190g of caster (superfine) sugar
375ml of thin (pouring/whipping) cream (35% fat)
3 free-range or organic egg yolks

Preparation
To make the ice cream, purée the mango flesh in a blender until smooth, then pass through a fine sieve, forcing as much purée through as possible. Discard what is left in the sieve. Add 90 g of the sugar to the purée and mix to combine.

Warm the cream in a small heavy-based saucepan over medium heat.

Whisk the egg yolks and remaining sugar in a bowl until pale, then, while whisking continuously, gradually add the warm cream. Return the mixture to a clean pan and cook over medium heat, stirring continuously, until the custard coats the back of the spoon. Remove from the heat, and strain into a bowl sitting over another bowl full of ice. Stand until cool, whisking occasionally. Once chilled, stir in the mango purée. Refrigerate in an airtight container overnight.

The next day, churn in an ice cream machine according to the manufacturer's instructions. Transfer to an airtight container; store in the freezer until firm enough to scoop. Makes about 1.3 litres.

To make the fruit salad, cut the fresh pineapple and mango roughly into 1 cm pieces and place in a small bowl. Add the mint and lime segments and juice and refrigerate until ready to serve.

To serve, divide the fruit salad among chilled serving glasses and place a large scoop or two of mango ice cream on top of the fruit salad.