4 fino or verna lemons
150 g grated carrots
300 g mango peeled into cubes
2 tbsp. agave syrup
500 ml cream
6 ice cubes
1 tbsp. poppy seeds
1 lemon, thinly sliced for decoration
Peel the lemons.
In a blender, put the lemons, carrot, mango and blend until obtaining a smooth puree.
Add the cream, syrup, ice and blend again until well integrated.
Serve the smoothie in long glasses, finish decorating with a lemon wedge, poppy seeds and a straw.