6 eggs — at room temperature
1 cup sugar
1/8 teaspoons salt
1 cup all-purpose flour
1 can sweetened condensed milk
2 cup whole milk — scalded
12 ounces mango puree
1 teaspoons almond extract
1 teaspoons vanilla extract
1 mango — diced
Dark rum
Brown sugar

Preheat oven to 350 degrees F.
Whip the eggs, sugar, and salt until tripled in volume. Fold in the
flour. Pour the mixture into a parchment lined 9 by 11-inch baking
pan and bake for 25 to 30 minutes. Set aside to cool.
Remove the parchment paper and return the cake to the pan. With a
fork, poke holes all over the top of the cake. Combine the condensed
milk with the scalded milk, mango puree, almond and vanilla extracts,
and pour over the cake. Allow the cake to soak in the liquid for 2
hours. Serve with diced mango marinated in dark rum and brown sugar.