Combine first 4 ingredients in a small bowl; stir well. Cover and chill. (Or buy a jar of mango salsa.)
Preheat oven to 350 degrees. Combine 2 Tbsp. romano, oregano, mustard, pepper and ricotta cheese in a food processor, and process until smooth. Spoon into a bowl, and stir in artichokes and crabmeat.
Divide mixture evenly among the chili halves, and sprinkle with remaining romano. Place stuffed chilies on a baking sheet, and bake at 350 degrees for 30 minutes or until lightly browned.
Serve chilies with mango salsa, and garnish with cilantro sprigs.
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