Start by peeling and chopping the ripe mango into smaller pieces. Place the mango chunks in a blender and blend on high until you achieve a smooth and creamy puree.

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

Sift in the powdered sugar and pour in the vanilla extract. Mix well until combined, aiming for a thick and sweet consistency.

Add the lemon juice and blend until evenly incorporated to lighten the sweetness and elevate the flavor.

Scoop out small portions of the mixture, roll into balls about 1 inch in diameter, and place on a parchment-lined tray.

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

While the truffles chill, melt the white chocolate in a microwave-safe bowl, heating in increments until smooth.

Dip each chilled truffle into the melted white chocolate, ensuring it is fully coated.

Before the chocolate sets, sprinkle desiccated coconut over each truffle, gently pressing it to adhere.

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