Puree the raspberries and mango separately.
Beat the butter, sugar, egg and salt using the whisk on a hand mixer until the mixture becomes lighter in colour. Divide the mixture in half, stir the raspberry puree into one half and the mango puree into the other half. Mix the flour and almonds, mix half into the raspberry dough and half into the mango dough.
Transfer each dough mixture to a piping bag with a smooth nozzle (approx. 10 mm in diameter). Shape into lollipops on two trays lines with baking paper. Insert the skewers into the lollipops.
for approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave the lollipops to cool completely on a rack, dust with icing sugar.