Mexican Mango Cake

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1 1/2 cups or 3 sticks unsalted butter, at room temperature, plus more for greasing the pan

3 cups cake flour, plus more for pan

1 1/2 teaspoons baking powder

1/2 teaspoon salt

6 large eggs

2 1/2 teaspoons vanilla extract

2 1/2 cups granulated sugar

2/3 cup buttermilk

2 cups chopped fresh or frozen and thawed mango

2 tablespoons water, plus extra, as needed

1 1/4 cup granulated sugar, plus extra, as needed

4 ounces cream cheese

2 tablespoons tequila, optional

Edible flowers as garnish, optional

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