Add 1 cup of chopped dark chocolate to a pot on the stove set to low heat (reserve the rest of the chocolate for later).

Cook, stirring often, until the chocolate has melted, then immediately remove the pot from the heat.

Add the chopped mango and melted dark chocolate to a food processor or blender, then blend until smooth.

Transfer the blended mango and chocolate mixture to a bowl, then place it in the freezer for one hour or until solid.

Scoop out one tablespoon of the mango chocolate mixture and use your hands to shape it into a ball, then place it on a plate lined with parchment paper or a silicone baking mat.

Repeat with the rest of the mango chocolate mixture (you should end up with 12 balls).

Add the remaining 3/4 cup of chopped dark chocolate to a pot on the stove set to low heat and cook, stirring often, until melted, then remove from the heat.

Transfer the melted chocolate to a bowl.

Add one of the mango chocolate balls to the bowl of melted chocolate, then gently stir to coat it completely.

Use two forks to lift the ball out of the melted chocolate, allowing any excess chocolate to drip back into the bowl, then place it on the plate lined with parchment paper or a silicone baking mat.

Add a sprinkle of finely chopped dried mango on top of the truffle, if desired.

Repeat steps 9-11 with the rest of the mango chocolate balls.

Place the plate of truffles in the fridge to harden for at least one hour before serving.