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Whip the heavy cream together with the stabilizer until stiff.
Mix mascarpone, cream cheese, mango puree and condensed milk until smooth.
Fold in the freeze-dried mango and shredded coconut.
Gently fold in the whipped cream.
Chill the mixture for at least 4–6 hours, preferably overnight.
Form small balls and freeze for about 30 minutes.
Melt the white chocolate together with the coconut oil.
Coat the truffles in the chocolate and decorate with shredded coconut or mango pieces if desired.
Keep refrigerated until serving.