Preheat your oven to 350°F (175°C) and 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.

In a separate bowl, beat the 5 egg yolks, ¾ cup of sugar, and 1 ½ teaspoons of vanilla extract until pale and fluffy. Incorporate ¼ cup of whole milk until fully combined.

Slowly fold the dry mixture into the egg yolk mixture until just combined.

In a clean bowl, beat 5 egg whites until soft peaks form. Gradually add in ¼ cup of sugar and continue beating until stiff peaks form.

Gently fold the whipped egg whites into the cake batter.

Pour the batter into the prepared baking dish and bake for approximately 25 minutes or until a toothpick inserted comes out clean.

Whisk together the sweetened condensed milk, evaporated milk, and heavy whipping cream until combined.

Once the cake has cooled, poke holes all over the surface and pour the soaking mixture over the cake. Refrigerate for at least 4 hours or overnight.

Beat 1 cup of heavy whipping cream with ¼ cup of powdered sugar until stiff peaks form. Carefully fold in ½ cup of mango puree.

Spread the mango whipped cream over the chilled cake and garnish with fresh chopped mango.