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

Whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt in a mixing bowl.

In a separate bowl, beat 5 egg yolks with 1 cup of sugar and 1 teaspoon of vanilla until thick. Add ½ cup of whole milk.

Fold the dry ingredients into the egg mixture gently to avoid overmixing.

Whip 5 egg whites until soft peaks form, gradually add ¼ cup sugar, and continue beating until stiff peaks form.

Gently fold the whipped egg whites into the cake batter in three additions.

Pour the batter into the prepared baking dish and bake for 25-30 minutes until a toothpick comes out clean.

Whisk together 1 cup of evaporated milk, 1 cup of sweetened condensed milk, and 1 cup of heavy cream for the soaking mixture.

Poke holes in the cooled cake and pour the milk mixture over it. Refrigerate for at least 4 hours.

Beat 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla until stiff peaks form. Fold in ½ cup of mango puree.

Spread the mango whipped cream over the chilled cake. Garnish with fresh mango chunks and drizzle with mango puree.