Prepare Mango Purée by scooping out pulp from 2 ripe mangoes, blend until smooth to get about 1 cup of purée.

Toast coconut in a nonstick pan over low heat for about 1 minute, stirring constantly until light golden brown.

Combine mango purée, toasted coconut, and sweetened condensed milk in the pan, stirring over medium heat for 5-7 minutes until thickened.

Let the mixture cool for about 5 minutes, then scoop out 1 tablespoon to roll into truffles.

Roll each truffle in extra desiccated coconut and store in an airtight container in the fridge.