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

Whisk together the all-purpose flour, baking powder, and salt in a medium bowl until combined.

In a large mixing bowl, beat the egg yolks with 3/4 cup of sugar and vanilla extract until thick and pale. Stir in the whole milk.

Gently fold the dry mixture into the egg yolk mixture until there is no dry flour remaining.

In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar until stiff peaks form.

Fold the whipped egg whites into the batter one-third at a time, being careful not to deflate the mixture.

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

Mix the sweetened condensed milk, evaporated milk, and heavy whipping cream in a measuring cup until fully combined.

Once the cake has cooled, poke holes in the surface and pour the milk mixture evenly over the cake. Cover and refrigerate for at least 4 hours or overnight.

Whip the cold heavy cream with powdered sugar and vanilla until stiff peaks form, then fold in the mango puree.

Spread the mango whipped cream over the soaked cake and garnish with fresh mango chunks and additional mango puree if desired.