Preheat your oven to 350°F (175°C) and grease the bottom of a 9x13 inch baking dish.

In a medium-sized bowl, whisk together all-purpose flour, baking powder, and salt.

In a large bowl, beat the egg yolks with ¾ cup of sugar and vanilla extract until thickened, then add whole milk.

Gently fold the dry ingredients into the egg yolk mixture without overmixing.

In a clean bowl, whip egg whites until soft peaks form, then gradually add the remaining sugar until stiff peaks form.

Fold one-third of the whipped egg whites into the batter delicately, and then add the remaining egg whites.

Pour the batter into the prepared baking dish and bake for 25-30 minutes until golden brown.

Cool the cake slightly in the pan.

Mix together sweetened condensed milk, evaporated milk, and heavy whipping cream in a bowl.

Once cooled, poke holes in the cake surface and pour the milk mixture over it, then refrigerate for at least 4 hours.

Whip the cold heavy cream with powdered sugar and optional vanilla extract until stiff peaks form.

Fold mango puree into the whipped cream.

Spread the mango whipped cream over the soaked cake and garnish with fresh mango chunks and drizzles of mango puree.