Put the cut mango into a sieve set over a bowl. Saving the juice for the glaze.
Combine yeast, milk, sugar, butter, zest, vanilla, and egg in a mixer bowl fitted with a dough hook. Mix for 1 minute.
Add flour and salt and mix for 8-10 minutes.
Shape the dough into a ball and place in an oiled bowl and cover. Proof the dough for about 2 hours or until doubled in size.
Lightly oil a countertop and rolling pin. Press the dough into a square shape. Then roll out the dough to about 1/2 inch thickness.
Place mango pieces on 1/2 of the dough. Fold the other half of the dough onto the mango. Press the dough into the mango.
Cut the dough with a knife or bench scraper into 1 inch strips. Then cut again 1 inch strips on a diagonal.
Gently mix the pieces and form into a log. Generously flour the log and cut into 10 roundish portions.
Coat the rounds in four and gently shape. Place on a lined and sprayed baking sheet, cover and proof for about an hour.
Heat the oil to 350 degrees. Fry off the fritters until golden brown. Drain on paper towels and cool. Spoon over or dip the fritters in the glaze.