To make the filling, cut the cheeks from 1 mango. Using a large spoon, carefully scoop the flesh out in 1 piece and finely dice.
Place the cream cheese, ricotta and horseradish cream in a food processor. Pulse until well combined. Transfer to a bowl, stir in the mango, chives and 1 tablespoon of thyme. Season.
Place one slice of salmon on a clean board. Spread with 1 tablespoon of the mango cheese mixture. Arrange 2 pieces of the Qukes® at one short end. Roll up firmly to enclose. Repeat with the remaining salmon, filling and Qukes®.
Cut the cheeks from the remaining mangoes and dice the flesh. Place into a bowl. Add the chilli, remaining thyme and squeeze over juice from half a lime. Season and stir gently to combine.
To serve, place the salmon rolls on platter or serving plates. Spoon over the mango salsa. Drizzle with extra virgin olive oil. Serve with crostini and remaining lime.