Begin by peeling and chopping a ripe mango into smaller chunks. Blend the mango until it achieves a smooth, creamy consistency.

In a large mixing bowl, combine the mango puree with softened cream cheese. Blend until fully incorporated.

Add powdered sugar and vanilla extract to the mixture. Mix until the ingredients are well-combined.

Pour in freshly squeezed lemon juice and stir gently to enhance flavor.

Scoop out small amounts and roll them into equal-sized balls, about 1 inch in diameter.

Place the tray of shaped truffles in the refrigerator for at least 30 minutes.

Melt white chocolate in a microwave-safe bowl until smooth.

Dip each chilled truffle into the melted chocolate using a fork. Allow excess chocolate to drip off.

Sprinkle desiccated coconut over the chocolate-coated truffles while the chocolate is still warm.

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