Preheat your oven to 350°F (175°C) and prepare a greased and floured 9x13-inch baking dish.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large mixing bowl, cream butter and sugar together until light and fluffy (about 3-5 minutes).

Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.

Gradually mix in the flour mixture alternating with whole milk until just combined.

Pour the batter into the prepared baking dish and bake for 25-30 minutes until a toothpick comes out clean.

In a bowl, combine sweetened condensed milk, evaporated milk, and heavy cream, mixing until smooth.

Once the cake is cooled, poke holes in the surface and pour the milk soak over the cake evenly.

Refrigerate the soaked cake for at least 2 hours, preferably overnight for best flavor.

Top the cake with diced mango and whipped cream, optionally garnish with mint leaves before serving.