In medium saucepan, combine sugar, brown sugar and water. Bring to a boil over medium heat.
Add cranberries; return to a boil. Reduce heat to low; simmer 10 minutes or until cranberries pop and mixture is slightly thickened, stirring occasionally. Cool 1 1/2 hours or until completely cooled.
Stir in mango and mustard. Cover; refrigerate until serving time.