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

In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well combined. Set aside.

In a large bowl, beat egg yolks, 3/4 cup of sugar, and vanilla extract until pale and thick, about 4-5 minutes. Stir in whole milk and fold in dry ingredients.

In a separate bowl, whip egg whites until soft peaks form, add remaining 1/4 cup sugar, and whip until stiff peaks develop.

Gently fold the beaten egg whites into the batter in two or three additions.

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

In a mixing bowl, whisk together sweetened condensed milk, evaporated milk, and heavy cream until smooth.

Poke holes all over the cooled cake and pour the milk mixture evenly over it. Cover and refrigerate for at least 4 hours or overnight.

Beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Fold in mango puree.

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