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Truffles are basicle chilled and shaped chuncks of ganache rolled in cocoa powder. You make the ganache as you would for enrobing a cake, add a dash of brandy (opptional), chill in the fridge untill slightly firm (about the texture of clay), then shape into balls using a melon baller or you hands and roll them in the cocoa.
For mango ganache, I think I would get a good tasting mango juice of even puree and heat it along with the cream for the ganache and proceed as usual.
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