Combine mango pieces and carrots in a nonmetallic bowl.
Add turmeric and salt, toss to coat evenly, leave for four to five hours.
Remove mango and carrots from bowl, spread out on a tray and sun-dry for two to three hours.
Discard the accumulated juices.
Heat oil, add masala and garlic.
Remove from heat and cool completely.
Fold pineapple, mango and carrots into masala.
Store in an airtight container.