Start by peeling and chopping one ripe mango into smaller pieces. Place these pieces in a blender and puree until smooth.

In a mixing bowl, combine the mango puree with 8 ounces of softened cream cheese. Blend until smooth.

Add 1 cup of powdered sugar and 1 teaspoon of vanilla extract to the mixture and stir until thick.

Mix in 1 teaspoon of lemon juice until evenly distributed.

Scoop out portions of the mixture and roll them into 1-inch round balls on parchment paper.

Chill the rolled truffles in the refrigerator for at least 30 minutes.

Melt 1 cup of white chocolate in a microwave-safe bowl, stirring until smooth.

Dip each truffle into the melted chocolate, allowing excess to drip off.

Sprinkle desiccated coconut over each coated truffle while the chocolate is still wet.

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