Puree the Mango: Begin by peeling and chopping your ripe mango into smaller pieces. Blend until you achieve a smooth, creamy puree, about 1-2 minutes.

Mix Cream Cheese and Mango: In a mixing bowl, combine softened cream cheese with the mango puree and mix until well blended, approximately 2-3 minutes.

Add Dry Ingredients: Stir in the powdered sugar and vanilla extract; mix until well incorporated, which should take about 1-2 minutes.

Balance Flavor: Add freshly squeezed lemon juice and stir well to enhance the tropical taste.

Shape Truffles: Scoop out portions of the mixture and roll them into golf ball-sized spheres; place on parchment paper.

Chill: Place the shaped truffles in the refrigerator to chill for at least 30 minutes.

Melt Chocolate: Melt the white chocolate using a microwave-safe bowl or double boiler until smooth.

Coat Truffles: Dip each chilled truffle into the melted white chocolate, allowing excess to drip off.

Add Coconut Coating: While chocolate is wet, sprinkle desiccated coconut over the top of each truffle and gently press it in.

Final Chill: Return coated truffles to the refrigerator for an additional 15 minutes to set.