Preheat your oven to 350°F (175°C). Grease the bottom of a 9x13 inch baking dish with butter or non-stick spray.

In a medium-sized mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt. Whisk these dry ingredients together.

In a large mixing bowl, beat the five egg yolks along with ¾ cup of granulated sugar and 1½ teaspoons of vanilla extract until thick and pale yellow. Stir in ¼ cup of milk until just combined.

Gently fold the prepared dry mixture into the wet mixture using a spatula until just combined.

In a separate bowl, beat the five egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar and beat until stiff peaks form.

Carefully fold one-third of the whipped egg whites into the batter, then fold in the remaining egg whites until fully incorporated.

Pour the batter into the greased baking dish and bake for about 25 minutes or until a toothpick inserted into the center comes out clean.

In a bowl, whisk together 12 ounces of evaporated milk, 14 ounces of sweetened condensed milk, and ½ cup of heavy whipping cream until smooth. Poke holes in the cooled cake and pour the milk mixture over it. Refrigerate for at least 4 hours or overnight.

In a large mixing bowl, beat 1 cup of cold heavy whipping cream, ¼ cup of powdered sugar, and 1 teaspoon of vanilla extract until soft peaks form. Fold in the ½ cup of mango puree.

Spread the mango whipped topping over the chilled cake and garnish with fresh mango chunks and more mango puree. Serve chilled.