Dissolve yeast in water in a large bowl; let stand 5 minutes. Stir in oil and salt. Lightly spoon flour into dry measuring cups; level with a knife.
Add 1 3/4 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover, and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Preheat oven to 50
Punch dough down; turn out onto a baking sheet sprinkled with cornmeal.
Roll into a 14 x 10-inch rectangle. Lightly coat surface of dough with cooking spray.
Combine mango and lime juice in a small bowl; toss well.
Combine the shredded cheese and fresh cilantro in a small bowl.
Sprinkle cheese mixture evenly over dough. Top with jalapeo.
Bake at 500 for 8 minutes or until cheese is bubbly and crust is browned. Top with mango mixture.
