Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. In another bowl, beat the eggs and milk together until frothy, then gently fold into the dry ingredients. Pour into a greased cake pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.

While the cake is baking, combine the condensed milk, evaporated milk, and mango puree in a medium bowl. Mix until smooth and set aside.

Once the cake has cooled for about 10 minutes, poke holes all over the top with a fork. Pour the soaking mixture evenly over the cake and refrigerate for at least 4 hours or overnight.

In a large mixing bowl, whip the heavy cream and vanilla extract until soft peaks form. Set aside in the fridge until ready to frost the cake.

Spread the whipped cream evenly on top of the soaked cake and garnish with fresh mango slices before serving.