Prepare the mango puree:
Place the diced mangoes in a blender or food processor and blend until smooth. If needed, add a tablespoon of milk to help blend smoothly.

Make the base mixture:
In a mixing bowl, combine the mango puree, Bella Del Sol high oleic sunflower oil, sugar, milk, lime juice, lime zest (if using), and a pinch of salt. Mix well until the sugar is dissolved.

Chill the mixture:
Cover the bowl with plastic wrap or transfer the mixture to a container with a lid. Refrigerate for at least 2 hours, or until thoroughly chilled.

Churn the mixture:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes until it reaches a soft-serve consistency.

Freeze the dessert:
Transfer the churned dessert into a freezer-safe container. Smooth out the top with a spatula or back of a spoon. Cover with parchment paper or wax paper directly on the surface of the dessert to prevent ice crystals from forming.

Final freeze:
Freeze the dessert for at least 4 hours or overnight until firm.

Serve:
Remove from the freezer a few minutes before serving to allow it to soften slightly. Scoop into bowls or cones and enjoy your mango sunflower oil frozen dessert!