Using a very large bowl, mix first 7 ingredients together. Gently fold in the crabmeat and mix with care. The less you handle the crabmeat the better. Chill for about 20 minutes.
Line a large cookie sheet with wax paper. Remove crab mix from refrigeration. Mold mixture into 2 inch balls until all is used.
To cook crab balls, use a large frying pan that has deep sides (less chance of an oil spill). Heat about 2-3 cups of vegetable oil. Very gently add crab balls. Fry just a few at a time. My pan allows me to do about 10 balls at a time. Do not cook too quickly (You want the inside to be cooked through before they start getting really brown on the outside).
Continue to cook until crab balls are a nice golden brown. Very carefully turn them over using a slotted spoon and spatula. Remove from pan to a paper towel to absorb excess oil.
To make glaze, heat last 3 ingredients in a small sauce pan until bubbly. Continue to cook for about 15 minutes, allowing the mint to infuse with the fruit. Remove glaze from heat and let cool to room temperature.
Arrange crab balls on a platter and smother them with peach and mango glaze. Stick a tooth pick into balls for easier pickup.