To make the Mango filling: Add mango pulp in a saucepan. Add water and confectioners sugar. Stir well and bring to a simmer.
Cook until the mango pulp is well incorporated into the liquid. Add lemon juice. Simmer until somewhat thick and glazy.
Remove from heat, pour into a bowl, and allow to cool.
For the chocolate, take the dark chocolate compound and chop the chocolate into small pieces.
Melt half of the chocolate in the microwave for 15 seconds, every time, stirring it occasionally until almost all the chocolate is melted, add the remaining chopped chocolate and stir until melted. The chocolate should look glossy.
Take a chocolate mould. Add the melted chocolate. Spread the chocolate in the mould. Remove the excess chocolate. Keep it in the fridge for 10 minutes.
Take it out and repeat the process. After taking it out from the fridge add the filling.
Cover the remaining portion with chocolate and keep it in the fridge for 2 hours. Take the chocolate out from the mould and wrap it.