Mangobröd

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1. 1
   Place a rack in middle of oven and preheat to 325°. Lightly coat a 9x5" loaf pan with nonstick vegetable oil spray. Line with parchment paper, leaving overhang on long sides. Whisk 2 cups (250 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. baking powder, ¼ tsp. baking soda, and ¼ tsp. freshly grated nutmeg in a medium bowl to combine. Set aside.
2. 2
   Blend 8 oz. frozen mango chunks, thawed (about 1½ cups), including any juices, in a blender until very smooth. Transfer 1 Tbsp. mango purée to a medium bowl and set aside for making the glaze.
3. 3
   Add 3 large eggs, zest of 1 lime, 1½ cups (300 g) granulated sugar, ½ cup (1 stick) unsalted butter, melted, slightly cooled, ¼ cup vegetable oil, and 1 Tbsp. vanilla extract to remaining purée in blender; blend until smooth. Pour into bowl with reserved dry ingredients and stir gently with a whisk or rubber spatula until no large dry streaks of flour remain (some small lumps are okay). Scrape batter into prepared pan and place on a small rimmed baking sheet.
4. 4
   Bake bread until golden brown and top springs back when gently pressed in the center, 40–50 minutes. Transfer pan to a wire rack set inside a rimmed baking sheet; let bread cool in pan 20 minutes. Turn bread out onto rack; peel away parchment and discard. Let cool completely.
5. 5
   Add 2 Tbsp. unsalted butter, melted, slightly cooled, 1 Tbsp. fresh lime juice, and a large pinch of kosher salt to bowl with reserved mango purée; whisk to combine. Sift 1½ cups (165 g) powdered sugar over and whisk until a thick glaze forms (it should thickly coat a spoon; if runny, add more sifted powdered sugar 2 Tbsp. at a time until you reach desired consistency).
6. 6
   Pour glaze over bread (for a flat finish, glaze bottom of loaf), letting it run down sides. Scatter thin strips of lime zest, if using, over glaze while still wet. Let sit until glaze is set, at least 45 minutes.
7. 7
   Do Ahead: Cake can be made 2 days ahead. Store covered at room temperature.