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Line bottom of a 14 x 12 inch rectangular serving pan with parchment paper. Butter and flour paper and sides of pan.
Beat eggs with sugar and salt in the mixer until it triples in volume. Gradually fold in flour.
Pour mixture into prepared pan and bake in preheated moderate oven to 350ºF (180ºC) for 25 – 30 minutes or until tester comes out clean. Remove from oven and cool on a rack. Invert cake and peel off paper. Return cake to pan and prick the whole surface with a toothpick or a cake tester. Combine condensed milk with warm milk, mango puree and vanilla. Pour over cake and sides of cake. Refrigerate and let cake soak for 2 hours or more.
Serve with diced mango mixed with brown sugar.
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