Cut the turkey into 1/2-inch lengthwise slices. Stack the slices and cut into 1/2-inch cubes. Place into large mixing bowl. Add mango.
Dressing: Place lime juice, mayonnaise and apricot preserves into quart-sized container. Using a whisk , mix to form a smooth dressing.
Toss the turkey and mango with the dressing. Season with salt and pepper. Add cashews, cilantro and scallions. Toss to combine. Mix in arugula leaves.
Garnish: Arrange 6 plum and 6 apricot slices in an alternating overlapping design on each plate. Place a mound of turkey salad in the center of each plate. Garnish with a scallion brush.