Peel, and cut a pineapple into two halves. Place each half, flat side down, onto a parchment lined sheet tray. Pat the pineapple dry.
Place the pineapple in a 232oC/450oF oven and roast for about 20 minutes, until evenly browned on the surface and slightly firm in the center. Allow to cool.
Core and cut the pineapple into small dices.
In a pot, combine 520 g of the pineapple with the mango puree, sugar, pectin, vanilla and salt.
Bring to a boil, then cook on medium heat until thickened, about 10-12 minutes.
Spread out onto a parchment lined sheet tray and allow to cool.