Kosher salt and freshly ground black pepper, to taste
¼ cup orange juice
¼ cup cilantro leaves, finely chopped
2 tablespoons lime juice
1 teaspoon molasses
1 garlic clove, finely grated
½ jalapeño— stemmed, seeded and minced
Directions
Light a grill. In a large bowl, toss the cabbage quarters and mango with ¼ cup of the olive oil, salt and pepper. Place on the grill and cook, turning as needed until lightly charred, 1 to 2 minutes for the mango and 8 to 10 minutes for the cabbage.
Transfer to a plate and let cool completely. Once cool, remove and discard the cores from the cabbage quarters and thinly slice, along with the mango.
In a large bowl, whisk together the remaining ¼ cup of olive oil with the remaining ingredients. Add the thinly sliced cabbage and mango, and toss to coat. Season with salt and pepper, then serve.