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

In a mixing bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt until fully combined.

In a separate bowl, beat 5 egg yolks with ¾ cup of granulated sugar until pale yellow and creamy. Add 1.5 teaspoons of vanilla extract and ¼ cup of whole milk, mixing until blended.

Gently fold the flour mixture into the yolk mixture until just combined.

Beat the 5 egg whites in a clean bowl until soft peaks form. Gradually add the remaining ¼ cup of sugar, continuing to whip until stiff peaks are achieved.

Gently fold the whipped egg whites into the batter in two additions.

Pour the batter into the prepared baking dish and smooth the top. Bake for 25 minutes or until a toothpick comes out clean.

In a medium bowl, whisk together 12 oz of evaporated milk, 14 oz of sweetened condensed milk, and ½ cup of heavy whipping cream until combined.

Once the cake is cool, poke holes all over the top and slowly pour the soaking mixture evenly over the cake. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

In a large bowl, combine 1 cup of cold heavy whipping cream, ¼ cup of powdered sugar, and 1.5 teaspoons of vanilla extract. Whip until stiff peaks form.

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