Peel and roughly chop the mangoes and pineapples. I used about 1/2 cup of mango cubes and 1/2 cup of pineapple cubes. Take the fruit cubes, sugar, cardamom powder, salt and well whisked curd in a blender. Blend into a very smooth puree.

Pour in the popsicle moulds and cover with a foil. Insert sticks and freeze for 8-12 hours.

Gently remove from mould and serve mango pineapple popsicles immediately.