Adjust rack to middle position (middle and top positions for 12 servings) and preheat oven to 350 degrees. Coat a 9-by-13-inch baking dish (two 9-by-13-inch baking dishes for 12) with nonstick cooking spray. Wash and dry produce.

Place 4 TBSP butter (8 TBSP for 12) in a small microwave-safe bowl. Microwave until melted, 30 seconds (continue microwaving in 10-second increments if necessary).

Drain mango. Zest and halve lime.

In a large bowl, whisk together flour, baking powder, ½ cup white sugar, and ½ tsp salt (1 cup sugar and 1 tsp salt for 12 servings).

In a separate medium bowl, whisk together milk, eggs, melted butter, and mango.

Using a rubber spatula, gently stir milk mixture into flour mixture until combined. TIP: Be careful not to overmix—it's good if some lumps remain in the batter!

Pour batter into prepared baking dish; use rubber spatula to smooth the surface. Bake on middle rack until cake is browned and a toothpick inserted into the center comes out clean, 20 minutes. (For 12 servings, divide batter between two prepared dishes and bake on middle and top racks.)

Meanwhile, in a second small bowl, whisk together powdered sugar, lime zest, and juice from the lime until smooth.

Once cake is done, drizzle lime glaze evenly over top. Let cake cool for 10 minutes.

Cut cake into 12 pieces to serve (you’ll have 24 pieces for 12 servings). (TIP: Use a sharp knife and wipe with a hot, wet dish towel between cuts for clean edges.) Refrigerate, covered, for up to 5 days.