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

In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and a pinch of salt.

In a large mixing bowl, beat together 5 large egg yolks with ¾ cup of granulated sugar and 1 teaspoon of vanilla extract until thick and pale, about 2 minutes. Stir in ½ cup of whole milk.

Gently fold the dry ingredients into the yolk mixture using a spatula until there are no visible flour clumps.

In a clean bowl, beat the 5 egg whites until soft peaks form, then gradually add ¼ cup of sugar and continue whipping until stiff peaks form.

Fold half of the beaten egg whites into the batter, then gently fold in the remaining egg whites.

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

In a measuring cup, whisk together 1 can of evaporated milk, 1 can of sweetened condensed milk, and ½ cup of heavy whipping cream.

Poke holes in the cooled cake and slowly pour the soaking mixture over it. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Beat 1 ½ cups of cold heavy whipping cream with ¼ cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Fold in ½ cup of mango puree.

Spread the mango whipped cream over the cake and garnish with chunks of fresh mango and extra mango puree if desired.

Slice the Mango Tres Leches into squares and serve chilled.