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

In a large mixing bowl, whisk together flour, baking powder, and salt until combined.

In another bowl, beat butter and sugar until light and fluffy, about 3-5 minutes.

Add eggs one at a time, mixing well after each addition, then add vanilla extract.

Slowly add the flour mixture to wet ingredients, alternating with milk, mixing until just combined.

Fold in sweetened condensed milk, evaporated milk, heavy cream, and diced mango.

Pour the batter into the prepared baking dish and bake for 30-35 minutes until a toothpick comes out clean.

Allow the cake to cool for 10-15 minutes before transferring to a wire rack to cool completely.

While the cake cools, whisk together the soaking mixture ingredients and set aside.

Poke holes in the cooled cake and pour the soaking mixture evenly over the cake.

Let the cake soak for at least 4 hours or overnight in the fridge for best results.

Garnish with fresh mint leaves, cut into squares, and serve chilled.