Name: Corn Chip Bruschetta with Mangoes and Herb Ricotta
Prep time: 15 min
Ingredients: 250g tub smooth ricotta; 1/2 bunch chives, finely chopped; 1-2 shallots, finely chopped; 3 mangoes, skin and seed removed, diced; 2 birds eye chilies, seeds removed, finely chopped; 1 small red onion, finely diced; 1/3 cup mint, chopped; 1 tbsp lime juice; 1 tbsp caster sugar; Cobs By the Sea Salt Naked Corn chips, to serve

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In a medium bowl, combine ricotta, chives and shallots. Season
In a separate medium bowl, combine all remaining ingredients except the mint
In a small jug, combine lime juice and sugar. Whisk until sugar dissolves. Add to salsa
Season then chill in the fridge for 30 minutes. Add mint
To serve, spread Cobs By the Sea Naked Corn Chips with a teaspoon of herbed ricotta. Top with 1 tablespoon of salsa. Repeat with remaining chips, ricotta and salsa

In a medium bowl, combine ricotta, chives and shallots. Season
In a separate medium bowl, combine all remaining ingredients except the mint
In a small jug, combine lime juice and sugar. Whisk until sugar dissolves. Add to salsa
Season then chill in the fridge for 30 minutes. Add mint
To serve, spread Cobs By the Sea Naked Corn Chips with a teaspoon of herbed ricotta. Top with 1 tablespoon of salsa. Repeat with remaining chips, ricotta and salsa

In a medium bowl, combine ricotta, chives and shallots. Season
In a separate medium bowl, combine all remaining ingredients except the mint
In a small jug, combine lime juice and sugar. Whisk until sugar dissolves. Add to salsa
Season then chill in the fridge for 30 minutes. Add mint
To serve, spread Cobs By the Sea Naked Corn Chips with a teaspoon of herbed ricotta. Top with 1 tablespoon of salsa. Repeat with remaining chips, ricotta and salsa

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