A lighter, unexpected take on traditional slaw, this fruit-laden side mixes sweet with sour and will serve as the perfect counterpoint to grilled meats.
In a large bowl, whisk together sugar, vinegar, and oil. With a sharp knife, cut away orange peel and discard. Working over bowl, cut out segments, then squeeze juice from membranes. Add mango and cabbage, season with salt and pepper, and gently toss. Serve topped with cilantro.
To store, cover and refrigerate, up to 4 hours.