Peel and core 1 lb apples. Cut into slices. Toss with 1 1/2oz lemon juice.
Cut the mango into brunoise. Mix with the apples.
Cut the chicken breast into fine dice. Mix with the mango and apples. Mix in the chopped cilantro.
Season the mayonnaise with curry powder.
Mix enough mayonnaise into the chicken mixture so that it holds together well. (You may have some mayonnaise left over.) Keep refrigerated until ready to use.
Wash the remaining 3-4 apples and core them. Channel the apples (from top to bottom at 1/2-in. intervals. Cut the apples in half vertically, then cut crosswise into slices about 1/4 in. thick. Rub with lemon juice.
Form bite-sized 'sticks' of the chicken mixture and place on top of each slice of apple. Decorate with paprika and cilantro.
Use immediately or refrigerate until ready to serve.
The chicken mixture can also be used to fill savory tart shells and vegetables such as leaves of Belgian endive and cucumber shells, and served as a main course.