Wash and hull the strawberries. Place 400g of the strawberries in a blender and blend until smooth.

In a large bowl, combine the strawberry purée, MEVGAL Greek Yogurt, and chilled sweetened condensed milk. Mix until the mixture is smooth and evenly combined.

Pour the mixture into a loaf tin or cake pan. Cover with cling film, ensuring it touches the surface of the mixture to prevent ice crystals from forming.

Freeze for at least 6 hours, or until firm.

Remove from the freezer a few minutes before serving to soften slightly.

Scoop into serving bowls and garnish with the remaining strawberries and fresh mint leaves.

Serving suggestion: Enjoy as a refreshing summer dessert or pair with fresh berries for an extra burst of flavor.