In a medium size saucepan, combine mango, sugar and water. Cook over medium heat for about 8 minutes, gently mashing the mango pieces with a wooden spoon as they soften. Add wine and continue cooking for 10 more minutes. Set aside to cool completely.

Melt chocolate chips using a double boiler or in the microwave (at 20 second increments, stirring often). Once the chocolate is melted, add coconut oil and mix well. Let it cool slightly.

Using the brush, "paint" the candy molds with chocolate (make sure the layer is thick enough that you can't see the plastic). Place the molds in the freezer for about half an hour.

Fill the molds 2/3 of the way with the mango-wine filling. Top with more melted chocolate to "seal" the filling. Return the filled molds to the freezer for at least 2 hours.

Carefully unmold the bonbons by turning the molds upside down and gently pressing on the bottom. Keep refrigerated.