First make the mango curd (so it can cool). In a heatproof bowl mix the mango puree, egg yolks, honey and lime juice together. Set a heatproof bowl over a saucepan of simmering water. Make sure the water doesn't touch the bottom of the bowl. Cook on low heat for 10 minutes, stirring and whisking constantly. Whisk in butter, 1 piece at a time, and remove from heat. Cover and put it in the fridge to cool completely and thicken a little bit. This curd will be thick and pourable.
Preheat oven to 350F. Spray a 9x5-inch loaf pan with cooking spray.
In a medium bowl, whisk together 2 cups of flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside. In a large bowl, whisk the eggs and sugar until combined. Whisk in the pumpkin puree, oil, buttermilk and vanilla. Slowly stir in the dry ingredients. Once the flour is incorporated, stop right there. DO NOT over stir. In a small bowl, combine mangoes with 1 tablespoon of all-purpose flour and toss to coat. Gently stir in mangoes into batter; don't overmix.
Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove from oven and cool 10-15 minutes in the pan on a wire rack. Remove the bread from the pan and continue to cool on the wire rack.
Drizzle mango curd over the bread slices just before serving. Enjoy!