Preheat oven to 350°F (175°C).

Spray the bottom only of a 13x9-inch pan with baking spray with flour. Avoid using dark or nonstick pans.

In a large bowl, combine the cake mix, margarita mix, vegetable oil, lime zest, eggs, and 1 cup of diced mango.

Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes.

Pour the batter into the prepared pan.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely in the pan for about 1 hour.

In a blender, place the remaining 1/4 cup of diced mango.

Cover and blend until smooth to create a mango puree.

In a medium bowl, gently fold together the thawed whipped topping and mango yogurt.

Frost the cooled cake with the whipped topping and yogurt mixture.

Spoon small dollops of the pureed mango over the frosting.

Swirl the mango puree into the frosting using the back of a spoon to create a decorative effect.

Store the cake in the refrigerator until ready to serve.