Bring the water and sugar to a boil in a saucepan, and add the vanilla pod and lime juice. Simmer for about 20 minutes.
Allow to cool and remove the vanilla pod. Add the mango pieces. Leave to marinade in the syrup for 2 hours (or overnight).
Place a little of the filling on each strip of spring roll or filo pastry and fold up in a triangular shape. Use a little cornflour and water mixed to a paste to seal.
Heat the oil and deep fry the samosas until golden brown, drain on kitchen paper and serve with coconut cream or a selection of exotic fruits such as lychees, rambutans, mangoes, kiwi fruit or star fruit.