For the dough: Whisk together the flour, sugar, yeast and nutmeg in a medium bowl. Add the warm water and vanilla and mix until thoroughly combined. Cover with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.
For the mango-papaya sauce: Meanwhile, combine the papaya, lime juice, sugar and mango in a small saucepan. Cook over medium-low heat until the fruit begins to soften and fall apart, about 15 minutes. Use an immersion blender to puree the sauce.
Pour enough oil into a Dutch oven to reach 2 inches up the sides. Heat the oil to 325 degrees F. Line a rimmed baking sheet with a wire rack.
Dip a 1-tablespoon cookie scoop into the hot oil, then scoop the dough with it in batches and add to the oil. Fry the puff puff until golden brown and cooked through, 5 to 6 minutes per batch. Drain on the wire rack. Bring the oil back to temperature between batches.
Serve the puff puff warm with the mango-papaya sauce.
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