Preheat your oven to 350°F (175°C) and line three 6-inch cake pans with parchment paper.

Sift together the cake flour and baking powder in a large mixing bowl and set aside.

Whip egg whites in a separate bowl until frothy, then gradually add 1/3 of the sugar and cream of tartar until stiff peaks form.

In another bowl, whip egg yolks with remaining sugar, salt, milk, and vanilla until creamy and fluffy.

Gently fold dry ingredients into egg yolk mixture, then carefully add meringue in three parts, folding gently.

Divide batter among prepared pans and bake for 20-22 minutes or until a toothpick comes out clean.

Allow cakes to cool in pans for 10 minutes then transfer to a wire rack to cool completely.

Beat heavy whipping cream with powdered sugar until medium-stiff peaks form and chill until ready.

Layer cooled chiffon cakes with whipped cream and fresh mango chunks.

Apply a thin crumb coat of whipped cream and chill for 15-20 minutes before adding a final layer of whipped cream.

Refrigerate assembled cake for 1-2 hours before serving for best results.