Chop the mango and the pineapple and add to a sauce pan with the sugar.
Bring it up to medium heat and let the sugar melt slowly.
Mash the fruit as it softens creating a fruit stew.
Let it thicken that it coats the back of a spoon well and has a honey dropping consistency.
Now stir in a little bit of the coconut at a time. This will thicken the mix quickly.
Make sure it is lump free.
Add the cardamom powder and nutmeg grated and mix well.
Remove from heat and set aside.
When the mixture is cooled down, it will be easy to shape.
Roll small balls in your palms and roll the in dessicated coconut.
Place in an airtight box till serving time.