Preheat the oven to 190C/375F/Gas 5. Place 4 small heatproof basins upside down on a baking sheet and brush the bases with melted butter.
Unroll the filo sheets on to a board and cut in half to give 24 roughly square-shaped pieces of pastry. Layer 6 pieces over the each basin, brushing each one with melted butter and arranging the points at different angles.
Bake the pastry for 15 minutes until golden brown, remove from the oven and leave to cool. Carefully lift the filo baskets off the basins and stand them the right way up on serving plates.
Grill the turkey in a lightly greased ridged grill pan or under a grill for 5 minutes or until cooked through. Cut into thin strips. Divide the lettuce between the filo baskets and top with the turkey, celery, carrot, mango and grapes.
Mix together the mayonnaise, yoghurt and lime juice and spoon on top of the salad. Dust with paprika and serve at once garnished with shredded spring onions.