Preheat the oven to 375 degrees F. Brush a sheet of filo pastry with melted butter. Fold into quarters. Gently press into the slot of a non-stick muffin tin, frilling the edges. Repeat with remaining filo. Bake 12-15 minutes, or until golden and baked through. Cool to room temperature. While this occurs, combine all remaining ingredients, ice cream and mint, in a bowl and toss to combine. Let the strawberries macerate 20 minutes. Remove the filo cups from the muffin tin and set on dessert plates. Place a scoop of vanilla ice cream in the centre of each cup. Top with a generous spoon of the strawberries, garnish with mint and serve.