Start by peeling and chopping the ripe mango into chunks. Place the mango pieces into a blender and blend until smooth, about 1-2 minutes.

In a mixing bowl, combine the softened cream cheese with the mango puree. Blend until smooth and uniform.

Sift in the powdered sugar and pour in the vanilla extract. Stir until well combined.

Add in the lemon juice and mix until fully incorporated.

Scoop about one tablespoon of the mixture and roll into balls. Place truffles on parchment paper.

Cover the truffles loosely with plastic wrap and chill in the refrigerator for at least 30 minutes.

Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring in between.

Dip each truffle into the melted chocolate and place back on parchment paper.

Sprinkle desiccated coconut on the wet chocolate coating.

Return truffles to the fridge for another 15 minutes to set.