Begin by peeling and chopping the ripe mango into small pieces. Place the mango chunks in a blender and blend until smooth and creamy.

In a mixing bowl, combine the mango puree with softened cream cheese. Blend until creamy, then add powdered sugar and vanilla extract, mixing to combine. Stir in lemon juice.

Roll a small portion of the mango mixture into a ball about 1 inch in diameter and place on a baking tray lined with parchment paper.

Refrigerate the tray of truffles for at least 30 minutes to firm them up.

Melt white chocolate in a microwave-safe bowl, heating in 20-30 second intervals until fully melted and smooth.

Dip each chilled truffle into the melted chocolate, letting the excess drip off before returning them to parchment paper.

While the chocolate is still wet, sprinkle desiccated coconut over the truffles, pressing gently to adhere.

Return the coated truffles to the refrigerator for an additional 15 minutes to let the chocolate set properly.