In a saucepan cook the sliced carrots, covered, in a small amount of boiling water for 8 to 10 minutes or until very tender. Drain carrots in a colander. Plunge the colander into ice water to cool carrots completely. Drain.
In a blender container combine cooked carrots, cantaloupe, mango, and orange juice. Cover and blend until smooth. Add ice; cover and blend until cubes are just chopped. Pour into glasses. If desired, garnish each with a baby carrot. Makes 5 or 6 servings.