Mango Tres Leches

Set the oven to 350°F and prepare a 9x13-inch pan with parchment lining.
Combine egg yolks with half the sugar, salt, and vanilla, then whisk until pale and fluffy.
Pour in the milk, then sift in the flour, cornstarch, and baking powder, mixing just until smooth.
In a clean bowl, beat egg whites with cream of tartar until foamy, then gradually add remaining sugar and whip to stiff glossy peaks.
Fold one-third of the meringue gently into the batter, then carefully fold in the rest until just combined.
Spread the batter evenly in the pan and bake until set and springy, about 15 minutes, then cool completely.
Blend mango, yogurt, milk, sugar, and cardamom until smooth, then strain and adjust sweetness if needed.
Whisk condensed milk, evaporated milk, milk, and half of the mango lassi until thin and pourable.
Poke generous holes all over the cooled cake, pour in one-quarter of the milk mixture, let absorb, then gradually add the rest in stages and chill until fully soaked.
Whip the cream until thick, then slowly beat in remaining mango lassi until firm peaks form.
Spread the mango cream evenly over the chilled cake and decorate with extra cream and mango if desired.