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

Whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt in a medium bowl.

In a large mixing bowl, beat 5 separated egg yolks with 3/4 cup of granulated sugar and 1.5 teaspoons of vanilla extract until thick and pale. Stir in 1/4 cup of whole milk.

Fold the dry ingredient mixture into the egg yolk mixture using a spatula until just blended.

Whip the 5 egg whites until soft peaks form. Gradually add 1/4 cup of granulated sugar and continue whipping until peaks are stiff.

Gently fold half of the whipped egg whites into the batter and then fold in the remaining egg whites until just combined.

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

Once cool, poke holes in the cake and pour the milk mixture evenly over the top. Cover and refrigerate for at least 4 hours.

Whip 1/2 cup of heavy cream with 1/4 cup of powdered sugar and 1.5 teaspoons of vanilla extract until stiff peaks form. Fold in 1/2 cup of mango puree.

Spread the mango whipped cream over the soaked cake and garnish with fresh mango chunks and additional mango puree.