Puree the peeled and seeded lychees in a food processor.Strain the puree ithrough a sieve into the top of a double boiler or into a large steel bowl.
Sprinkle the gelatin over the melon puree. When the gelatin has softened set the mixture over a pot or simmering water and stir untilt the gelatin has completely dissolved and teh mixture registers 180 degrees on a candy thermometer.
Stir in the lemon juice. Cover and refrigerate for several hours until set.
3 cups of plain yogurt. Preferably organic.
1 recipe of lychee jelly.
1 cup of fresh diced mangoes. Preferably a firm non-fibrous mango.
Carefully pour 2 tablespoons of yogurt into the bottom of each of the 6 parfait or stemmed glasses.
Spoon 2 tablespoons of lychee jelly on top of the yogurt.
Layer another 2 tablespoons of yogurt on top of the jelly. Sprinkle a few pices of diced mangoes on top of the yogurt. Spoon two more tablespoons of yogurt on top of the diced mango.
Spoon 2 more tablespoons of lychee jelly over the yogurt.
Finsih each parfait with 2 more tablespoons of yogurt. The parfaits may be assembled, covered and kept overnight in the refrigerator.