I make very few Q sauces without a significant fruit component. I use fresh and/or dried and mango makes its way into many. I also use mango in
chili and with other fruit in things like
smoked-braised chuck (with dried rambutan and mangosteen, both from TJ's).
To use dried fruit in a rub you have to dry further so that the fruit can be ground successfully. (This isn't necessary for freeze-dried fruit of course.) The flavor can be somewhat to quite subtle, depending on the fruit.
For much more intense flavor--as far as rubs go--you pretty much have to go with artificial fruit flavor. With the possible exception of 'butter flavor' used in margarines and popcorns flavoring, I can't think of a flavor I like less than nearly any phony fruit flavor. You can try drying cherries further then grinding them up and using them as a major rub component and see what you think. Naturally flavored hard candy is another route that works and they grind easily (they pretty much take the place of the sugar in the rub too). If artificial flavor isn't an issue for you, Kool-aid or Jello can work.
What I mostly do is make complementary rubs without specific fruit flavors, adding the fruit via juice(s) during the foiling stage and/orby use of a glaze (ideas
here; procedures a few posts below). Juices in the foil can add fruit flavors to the meat and rub, glazes add flavor to the rub/surface but, applied thinly, do not detract from the surface texture or appearance as saucing ribs does, imo. (A thin glaze adds shine and flavor but the texture of the rub and meat's surface is undiminished--of much importance to me. Notwithstanding its popularity, I dislike sauced ribs because it masks the surface texture of the meat and rub. Caramelized sauce, however flavorful, is not a texture I seek on my ribs. If this is not an issue, another option would be finishing with a flavorful
cherry Q sauce. Alternatively, of course, you could serve sauce in the side. Another option would be to make a
gastrique, a thin yet somewhat syrupy sauce made, usually, from wine and/or vineagar, sugar and, often fruit or fruit juice. An exanple, the second recipe down, is
here.)