You can make jellies with your child in various colors and flavors using ripe fruit (you should take about 1 teaspoon for every 100g of fruit).
Control gelatinization. The more agar you add, the harder they will be.
1 large, e.g. mango (about 400g peeled)
4 teaspoons of agar
2 tablespoons of agave syrup
the juice of half a lemon
Peel and blend the fruit. Heat it over low heat, along with the agar and syrup. Bring to a boil and cook for 1-2 minutes until it is melted. Finally, add the lemon juice. Transfer to small silicone molds, such as ice cream, and place in the freezer for an hour.