In recent years, children’s health conditions have been negatively affected due to the high consumption of saturated fats, salt, and sugar-added food products. The delivery of bioactive compounds through functional confections might provide health benefits, together with prebiotic effects derived from fiber-rich food products. This research aimed to design and characterize mango bagasse (MB)-added confection, evaluating its probiotic effect in vitro and its sensory acceptance in children (52 children, aged 6-12 years). A 3^k factorial design was used to test 9 formulations considering agar and gelatin as factors, and the resulting formulation was mixed with MB and water (1:3, 1:4, and 1:5 MB:water). Texture profile analyses were used to select suitable mixtures for the sensory assessment. Formulations with the highest acceptance were used for shelf-life analysis, proximal and nutraceutical composition. The prebiotic effect in vitro was assessed in a qualitative test using L. reuteri, L. helveticus, and L. rhamnosus GG strains after bacterial growth kinetics, dextrose, and lactate production. The confection with 8 % Agar and 30 % gelatin (w/w) in a 1:4 and 1:5 MB:water proportions were selected since they exhibited the lowest hardness (11.14-14.70 N) and springiness (3.46-3.65 mm). After sensory evaluation, there were no differences (p>0.05) in flavor, color, chewiness, and overall liking between both formulations. Up to 17.70 % of total carbohydrates from 1:4 formulation was total dietary fiber, and gallic acid, mangiferin, and (+)-catechin were the primary identified polyphenols in the 1:4 confection. Proper shelf-life conditions (aw, reducing sugars, and color) were maintained after evaluation at 45 ºC for 4 weeks. The selected formulation stimulated growth from all Lactobacillus strains (up to 2.0, optical density: 600 nm) with decreasing glucose and lactate production after 24 h. Results suggested that MB-added confections functional products, sensory accepted by children, with prebiotic potential.