Chop the chocolate and break the puffed rice. Heat both in a bowl over a warm water bath for 5-7 minutes and melt. Spread the bottom of a springform pan (26 cm Ø) with oil. Spread the chocolate puffed rice mixture evenly on top and chill for approx. 30 minutes
Soak 3 sheets of gelatine in cold water. Mix cream cheese, sugar and smoothie. Melt the squeezed-out gelatine in a small pot, stir in 2 tablespoons of cream cheese cream and stir into the remaining cream. Whip cream until stiff and fold into the cream cheese mixture. Spread the cream on the biscuit base. Chill the cake for at least 3 hours
Soak 3 sheets of gelatine in cold water. Cut the mango from the stone. Peel and chop the flesh. Puree mango and orange juice and pass through a sieve.
Melt the squeezed out gelatine in a small pot, stir in 2 tablespoons of mango puree and stir into the remaining mango puree. Spread the mango puree over the cream cheese mixture and chill again for another 2 hours.