Lightly oil an 8-inch by 8-inch square pan. Line it neatly with parchment, on the bottom and up the sides. Set the pan aside for a few moments.

Puree the pineapple cubes and mango pieces in a food processor until it's very smooth. Work the pineapple through a fine-mesh sieve, discarding any extra fibersand pulp. Measure out 1 cup of the pineapple puree and pour it and 1 1/2 cups granulated sugar into a clean medium size pan and heat it over low heat, stirring constantly to dissolve the sugar.

Taking care to protect yourself from hot sugar splatter, bring the fruit mixture to a boil, stirring constantly to avoid scorching on the bottom, until it has thickened considerably. The mixture is done when it registers 235F on a candy thermometer, or a small amount of it sticks to a spoon held upside-down. Stir the liquid pectin into the mixture; continue stirring gently for 20 seconds.

Pour the hot fruit paste into the prepared pan and allow it to set up in the refrigerator for 3 hours. Line a flat, clean surface with a large piece of parchment paper and sprinkle the paper with granulated sugar. Turn out the chilled pates de fruit onto the sugared parchment. Using a knife dipped in water, cut the chilled fruit paste into even 1-inch squares, dipping the knife into the water often to keep the edges of the candy neat and clean.

Roll the tropical pates de fruit in additional sugar and then place the finished candies into separate parchment squares or candy papers. Be sure to keep the candies separated, as they will stick together. Store the pates de fruits for up to 4 weeks in a cool, dry place.

This tropical pates de fruit recipe makes 32 candies.

The same technique can be used to make other colors using tiny dots of food coloring for different colors.

These homemade candies burst with fresh-picked, fruit flavor and beautiful, deep jewel tones. Use this recipe to make impressive, handmade candy for holiday gifts. So extraordinary and eye-catching, they are sure to be the talk of the dessert table or gift exchange.