Preheat oven to 350°F. Grease and flour a 7x11" pan. Set aside.

In a measuring cup, mix together the milk and vinegar. Set aside to combine for 5 minutes.

In a large bowl, whisk together the milk, guava puree, oil, sugar, egg yolks, and vanilla. Sift in the flour, baking powder, baking soda, and salt.

In a separate bowl, beat together the egg whites with the cream of tartar until soft peaks form. Gradually add in a tablespoon at a time of the ⅓ cup sugar until stiff peaks form. Fold it into the batter.

Pour into prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely before frosting.

Make the frosting: Whip the heavy cream with the powdered sugar until light and fluffy. Set aside. In a separate bowl whip the cream cheese until soft, fold the heavy cream mixture into the cream cheese mixture.

Make the jelly: Add the mango juice and sugar to a saucepan over medium heat. Once it begins to boil, mix the cornstarch with 2 tbsp of water until you have a smooth slurry. Pour that into the mango mixture and boil for a minute. Remove from heat and allow to cool down.

Once the cake has cooled, spread the cream cheese frosting evenly over the cake. Follow with the cooled mango layer. Refrigerate until ready to serve!