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 500°.
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 jalapeño. Bake at 500° for 8 minutes or until cheese is bubbly and crust is browned. Top with mango mixture.