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Mix cabbage and red onion in large bowl. Add 8 ice cubes and cold water to cover. Refrigerate 20 minutes until cabbage is crisp. Drain well, removing ice cubes. Pat dry with paper towels
Meanwhile, mix sugar, rice vinegar and 2 tablespoons water in small saucepan. Bring to boil on medium heat, stirring to dissolve sugar. Reduce heat to low; simmer 2 minutes. Remove from heat. Add oil, lemon juice, ginger and sea salt; stir with wire whisk until well blended
Pour dressing over cabbage and onion in large bowl; toss to coat well. Add mango; toss gently. Serve immediately