Season the 2 gallons of water with the 1-tablespoon of salt and bring to a boil.
Mix the Texas Pete® Garlic Hot Sauce with the Jamaican Jerk sauce/marinade and place the mixture into a sauce pot and lightly warm the sauce.
Small dice the mango and set aside for garnish.
Rinse the cilantro and pick the leaves off the stems and discard the stems. Carefully place the cilantro leaves into the deep fryer to fry for approximately 1 minute or until the leaves are florescent green and crispy and the oil stops popping. Remove the fried cilantro from the deep fryer immediately and place them on paper towels to absorb all the excess grease. Season the fried cilantro with salt and allow to cool completely.
Boil the pirogues first if needed according to the instructions that are found on the package. Drain them well. Fry them in batches in a large sauté with the butter until they are golden brown and crispy on both sides. If directions indicate, directly fry in the butter until golden brown and crispy. Season them with salt and pepper
Place the fried Pierogies into a mixing bowl and toss them together with enough of the spicy Jamaican Jerk sauce to coat them evenly on all sides and then arrange them on a serving platter.
Garnish the glazed Pierogies with the small diced mango and the crispy deep fried cilantro and serve.