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The dual-stage sugar substitution technique (D3S) was used to induce sugar replacement in mango. It involved two stages, in which high-calorie sugars were partially removed from the fruit samples in the first stage and, in the second one, low-calorie sugar was incorporated into the mango. Ultrasonic waves can be applied in one or both stages and their use was also evaluated in this study. Results showed that submitting samples to ultrasonic waves (25 kHz) in both stages and their immersion in Stevia-based solution (250 or 500 g kg-1) in the second stage for 10, 20 and 30 min of processing gave higher water loss during the process, while greater solids gain could be achieved by applying ultrasound only in the first stage. Samples were also evaluated in terms of some quality parameters. The use of this technique resulted in samples with higher values of total phenolic content and changes in color parameters (L*, a* and b*). When samples were subjected to ultrasonic waves in both stages, a higher carotenoid retention was observed.