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

In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt until well combined.

In a large mixing bowl, combine 5 separated egg yolks, 3/4 cup granulated sugar, and 1 1/2 teaspoons of vanilla extract. Beat on medium speed for about 5 minutes until it thickens and turns pale yellow. Gradually add in 1/4 cup of whole milk, mixing just until combined.

Gently fold the dry ingredient mixture into the egg yolk mixture using a spatula.

In a clean bowl, whip the 5 egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to whip until stiff peaks form. Gently fold the whipped egg whites into the cake batter.

Pour the batter into the prepared baking dish and smooth the top. Bake for around 25 minutes or until a toothpick inserted comes out clean. Allow it to cool completely in the baking dish.

While the cake cools, whisk together 12 oz of evaporated milk, 14 oz of sweetened condensed milk, and 1/2 cup heavy whipping cream in a bowl.

Once the cake is cooled, poke holes across the top and slowly pour the milk mixture evenly over the cake. Let it sit at room temperature for about 30 minutes before transferring to the refrigerator for at least 4 hours.

Before serving, whip together 1 cup of cold heavy whipping cream, 1/4 cup powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form. Gently fold in 1/2 cup of mango puree.

Frost the top of the cake with the mango whipped cream mixture and garnish with fresh mango chunks and additional mango puree if desired.