Preheat the oven to 350°F (175°C) and prepare a greased 9x13 inch baking dish.

Mix together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt in a bowl.

Beat 5 large egg yolks with ¾ cup of sugar until thick; mix in ½ cup of whole milk, then add dry ingredients.

In a separate bowl, beat 5 egg whites until soft peaks form, then gradually add ¼ cup of sugar until stiff peaks develop.

Fold the egg whites into the yolk mixture in three additions until just combined.

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

Prepare the soaking mixture by whisking together sweetened condensed milk, evaporated milk, and heavy whipping cream.

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

To make the topping, beat 1 cup of heavy whipping cream with ¼ cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form, then fold in ½ cup of mango puree.

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

Slice into squares and serve chilled.