Begin by peeling and chopping your ripe mango into chunks. Place the mango pieces in a blender and blend on high speed for about 1-2 minutes until you achieve a smooth, creamy puree.

In a large mixing bowl, combine the smooth mango puree with the softened cream cheese. Use an electric mixer on medium speed to blend until the mixture is uniform.

Gradually add in the powdered sugar and vanilla extract, mixing until you have a thick, creamy consistency. Finally, incorporate the lemon juice to enhance the flavor.

Using a tablespoon or a small cookie scoop, portion out the creamy mixture and roll it into small balls, each about 1 inch in diameter.

Place the formed truffles on a baking sheet lined with parchment paper and cover with plastic wrap. Chill for at least 30 minutes.

While the truffles are chilling, melt the white chocolate using a microwave or double boiler.

Once the truffles have firmed up, dip each chilled truffle into the melted white chocolate and allow excess to drip off.

Sprinkle desiccated coconut over the top of the truffles while the chocolate is still wet, pressing lightly.

Return the coated truffles to the refrigerator for an additional 15 minutes to allow the chocolate to set completely.