Start by preparing the jellies separately. Cook the grape-flavored jelly with 500 ml of water, following the packet instructions, and allow it to set completely. Repeat the same process for the orange-flavored jelly. Once firm, shred or cut the jelly into small, decorative shapes according to your preference.

Using a melon baller or knife, scoop or dice the red watermelon and green and orange melons into uniform pieces. Drain the lychees from their syrup and set aside.

In a separate bowl, mix the cream cheese with a small amount of milk until it becomes smooth and fully dissolved. Gradually pour in the remaining milk, stirring to combine into a silky broth. Blend in the sugar syrup and finely chopped mint leaves for an aromatic touch.

In serving bowls or glasses, arrange an assortment of the jelly pieces, fruits, and lychees. Pour the creamy milk broth over the mixture until well covered. Finish by adding a generous amount of ice cubes to keep everything refreshingly cold. Serve immediately and enjoy the burst of fruity, creamy flavors.