Preheat the oven to 350°F. Lightly grease the bottom of a 9×13 inch baking dish with non-stick spray (do not grease the sides). prep

In a medium bowl, whisk together the flour, salt, and baking powder. Set aside. prep

In a separate large bowl, whisk the egg yolks, ¾ cup of sugar, and vanilla extract until the mixture turns pale yellow and thickens. Stir in the milk. mix

Gently fold the dry ingredients into the egg yolk mixture until just combined. mix

In a clean bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining ¼ cup of sugar, then continue beating until stiff peaks form. prep

Gently fold half of the beaten egg whites into the batter. Then, fold in the remaining egg whites until the batter is just combined. Do not overmix to avoid deflating the egg whites. mix

Pour the batter into the prepared baking dish and spread evenly. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool. bake

In a liquid measuring cup, whisk together the evaporated milk, sweetened condensed milk, and heavy cream. mix

Once the cake has cooled, poke holes all over the top with a fork. Slowly pour the tres leches mixture over the entire cake, ensuring the cake absorbs the liquid. Cover and refrigerate for at least 4 hours, or overnight. assemble

In a large mixing bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Then, gently fold in the mango puree. mix

Remove the cake from the refrigerator and spread the mango whipped cream over the cake using an offset spatula. assemble

Top with fresh mango chunks and drizzle with additional mango puree for extra flavor. finish