Puree mango in a food processor or blender until smooth. Set aside.

Remove about 2 tablespoons of the milk, and mix with corn starch in a small bowl. Set aside.

Bring remaining milk, cream, sugar, corn syrup, vanilla bean and scraped seeds, to a boil in a medium saucepan, stirring well to dissolve sugar.

While mixture is coming to a boil, steep tea bags in the milk-cream. Reduce heat to medium and continue to boil slowly for 4 minutes. Stir in the corn starch-milk mixture, and let boil for 1 more minute. Remove from heat and discard tea bags.

Place the softened cream cheese in a small bowl, and add a few tablespoons of the hot cream mixture to the corn starch to temper it. Add the mixture back into the pot and whisk well until cream cheese is smooth.

Whisk in mango puree until well combined and mixture is smooth.

Transfer contents to a lidded container, and refrigerate for several hours until cool, or overnight.

When mixture is cool or cold, pour it into an ice cream maker

and churn for 20-30 minutes until light and fluffy.

Freeze ice cream for at least 3 hours.