Pound the conch with a meat mallet, then cut into 1-inch dice. Heat the oil in a skillet over medium-high heat. Add the onions, season with Essence and cook, stirring, for 3 minutes.
Season the conch with Essence. Add the conch, and cook, stirring, for 2 minutes. Stir in the garlic. Remove and set aside to cool.
Make a batter by combining the eggs, milk, baking powder, 1 teaspoon of salt, and 1/4 teaspoon of cayenne. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley.
Add the conch mixture to the batter and fold to mix. Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the fritters with Essence. To serve, spoon a pool of the mango chutney in the center of each plate. Arrange the fritters around the sauce. Garnish with parsley and serve warm.
Yield: about 2 dozen