• 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, 1/2 cup white sugar, and 1/2 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 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.) Store covered in the fridge for up to 5 days. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.