Whisk cornstarch with 3tbsp milk in a small bowl and set aside.

Add the rest of the milk to a sauce pan along with cream, corn syrup and sugar. Bring to a boil; lower the heat and simmer the mixture until sugar dissolves, about 5-6 minutes.

Add the mango puree and simmer for another 2 minutes.

Take off the heat and slowly stir in the cornstarch slurry, mix thoroughly and put it back on flame.

Return to boil and cook on medium flame until the mixture thickens a little, about 2 minutes.

Take the mixture of the heat, whisk in the softened cream cheese and cardamom powder.

Allow to cool completely; chill for 4 hours or overnight.